Here’s how to take a classic cobb salad and elevate it into something extraordinary.
Smoky chipotle chicken, creamy avocado, crisp bacon and bright, juicy strawberries—this salad has an exciting mix of textures and flavors.
It’s the kind of salad that makes you want to eat greens every day.
This recipe is adapted from Gaby’s recent cookbook. The original is fantastic, and this salad practically jumped off the page. I kept the spirit of her summer cobb but made a few small tweaks to suit cooler weather and what I had on hand.
The combination is brilliant: chipotle-marinated chicken, crispy applewood bacon, sweet strawberries, corn kernels, silky avocado and a bright lime vinaigrette instead of the lemon dressing in the source recipe. I also broiled the chicken thighs instead of grilling them—perfect for when it’s snowing outside but you still want summer flavors.
What’s in this salad:
- Chipotle-marinated boneless, skinless chicken thighs for bold, smoky flavor
- Super-crispy applewood smoked bacon
- Fresh strawberries for a sweet, tart pop
- Sweet corn kernels
- Thinly sliced ripe avocado
- Lime vinaigrette to bring it all together
The lime vinaigrette brightens and balances the smoky and sweet elements. It’s simple to whisk together and stores well in the fridge for several days.
Chipotle Chicken Cobb Salad
6
1 hr 30 mins
Ingredients
Chipotle chicken
- 1 tablespoon vegetable oil
- 2 chipotle chiles in adobo sauce, finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh cracked black pepper
- 4 boneless skinless chicken thighs
Salad
- 3 to 4 cups leafy greens (romaine and bibb suggested)
- 4 strips applewood smoked bacon, cooked and crumbled
- 10 strawberries, quartered
- 2 ears corn, kernels removed
- 1 ripe avocado, thinly sliced
- Salt and pepper, to taste
Lime vinaigrette
- Juice of 1 lime
- 1 tablespoon champagne vinegar
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1/3 cup olive oil
- Salt and pepper, to taste
Instructions
- Stir together the oil, chopped chipotles, garlic powder, cumin, oregano and black pepper. Place the chicken in a baking dish or a zip-top bag and add the marinade, tossing to coat. Marinate at least 1 hour or up to 8 hours.
- Preheat the broiler to high. Line a baking sheet with foil, arrange the chicken on the sheet and broil for 7 minutes. Flip and broil another 7 minutes, or until cooked through. Let the chicken rest 5 minutes, then slice.
- To assemble, arrange the greens on a large platter or in a bowl. Top with bacon, strawberries, corn, avocado and sliced chicken. Drizzle with the lime vinaigrette, toss gently and serve.
Lime vinaigrette
- Whisk together lime juice, champagne vinegar, minced garlic, chopped shallot and olive oil. Season with salt and pepper. Store in a sealed container in the refrigerator for up to 5 days.
Notes
This recipe is adapted from Gaby’s cookbook.
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Don’t you just want to dive into this bowl?